TORTELLINI VEGETABLE SOUP
3/4 cup chopped onion
4 cups water
14-1/2 ounce can diced tomatoes with Italian seasonings
1 cup diced carrots
1/2 teaspoon salt
1/8 teaspoon ground black pepper
9 ounces (about 2-1/2 cups) refrigerated cheese tortellini
1 cup thinly sliced fresh mushrooms
1 cup zucchini, quartered lengthwise and thinly sliced
1 cup (packed) chopped fresh spinach
2 teaspoons dried parsley, finely crumbled
Coat a 3-quart pot with nonstick cooking spray or
1 tablespoon of olive oil and add the onion. Cover and
cook over medium heat for several minutes, until the
onions start to soften.
Add the water, undrained tomatoes, carrots, salt, and pepper
to the pot and bring to a boil. Reduce the heat to low,
cover, and simmer for 15 minutes, until the carrots are tender.
Using a slotted spoon, transfer half of the vegetables to
a blender and pour in about 1 cup of the liquid. Carefully
blend at low speed to puree the vegetables. Return the
blended mixture back to the pot.
Add the tortellini and mushrooms to the pot and bring to
a boil. Reduce the heat to medium-low, cover, and cook for
5 minutes. Add the zucchini and cook covered for an additional
4 minutes. Add the spinach and cook for another minute, until
the spinach wilts and the tortellini is cooked through. Serve
hot, topping each serving with a sprinkling of parsley.